Hidden Veggie Pasta
If you’re at the end of a long day and craving something nutritious yet delicious, served up with minimal effort - this is it! If you don’t have an oven, you can just cook the veggies on the stovetop until they’ve softened and charred.
Ingredients
- pasta of choice
- 1 red bell pepper (sliced)
- 2 tomatoes (quartered)
- 1-2 carrots (chopped)
- 1 zucchini (sliced)
- 1 onion (quartered)
- 1 head of garlic (sliced gently at the top)
- ½-¾ block feta (or paneer/ cottage cheese)
- 1-2 tbsp tomato paste
- Seasonings of choice (I’ve added mixed herbs and chilli flakes for spice)
- ¼-½ cup cream or coconut cream
Instructions
- Cook your pasta of choice, reserving the cooking water before draining.
- Preheat the oven to 185C.
- To a large baking dish, tray add the bell pepper, tomatoes, onions, carrots, zucchini, head of garlic. Feel free to swap in your favourite veggies or add more to the mix (pumpkin/ butternut squash would work well here too!)
- Drizzle with olive oil, black pepper and a pinch of salt. Toss well with your hands until evenly coated.
- Pop the tray to bake for 30 minutes or so, until roasted to a caramelised perfection.
- To a blender: add roasted veggies, caramelised garlic cloves (gently squeeze them from the bulb), feta, tomato paste, seasonings, cream and a splash of pasta cooking water.
- Blitz until smooth and creamy.
- Gently heat the sauce. Toss in your pasta, mixing well.
- Serve with fresh basil and crumbled feta and DIVE IN!
